Study co-authored by Dr. Michael Chu challenges health claim on products rich in omega-6 polyunsaturated fatty acids.

Dr. Michael Chu, assistant professor, Division of Cardiac Surgery, and Richard P. Bazinet, PhD, professor, Department of Nutritional Sciences, University of Toronto, analyzed the findings of existing studies on the health benefits of cooking oils high in omega-6 linoleic acid content but low in omega-3, such as corn, safflower and sunflower oils. The study, "Omega-6 polyunsaturated fatty acids: Is a broad cholesterol-lowering health claim appropriate?" has been published ahead of print in the Canadian Medical Association Journal.

Cooking oils with a balance of omega-6 and omega-3 fatty acids have been shown to lower the risk of heart disease. The data analyzed in this study, however, implied that a diet rich in oils with omega-6 alone could be associated with a slight increase in the risk of developing heart disease, leading the authors to question why these types of cooking oils are promoted as having heart health benefits. The study has received national media coverage from CTV News, Global News, the CBC, and the Globe and Mail.